Our speaker for the November meeting is Louise Davies. Louise participated in a pilot 3 year Cordon Bleu cooking course in 1980. Originally, 60 participants were selected from 600 applicants from New Zealand and Australia. Only 30 finished and Louise passed with 97%.  Subsequently two Cordon Bleu schools were built in Australia, the first in Sydney and the second in Adelaide.

Louise has successfully run her restaurant outside of Esk at Biarra for the past 8 years without any advertising. The food is French, in line with the classic techniques of the Cordon Bleu teaching. Most of Louise's guests travel from Brisbane, the Sunshine Coast and even Coochiemudlo Island.

Louise will discuss how ingredients combine, and how good combinations make tasty nutritious dishes while other combinations react against each other. Great food is about using the freshest seasonal ingredients, having a balance of textures and flavours and putting on a fragrant and colourful show.

Louise's 'Tables Restaurant' 566 Esk-Crows Nest Road, Esk.